Crispy, baked chicken tenders
Bake these simple, crispy chicken tenders for a lighter, easier take on the fried classic. Don’t forget the tangy dipping sauce that completes this dish that the whole family will love.
For the chicken tenders:
- 1 pound boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko breadcrumbs (Japanese-style bread crumbs)
- 1 teaspoon dried oregano
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
For the dipping sauce:
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- Preheat oven to 400 degrees F. Line a baking sheet with foil and place a cooling rack on top of the foil (see note).
- Set out three shallow mixing bowls. Put the flour in the first mixing bowl. In the second mixing bowl, add the eggs and lightly beat them with a fork. In the third mixing bowl, combine the panko breadcrumbs, oregano, Parmesan cheese, salt and pepper and stir to combine.
- Dredge each chicken tender in the flour, then in the egg and finally in the panko mixture, pressing the panko gently against the chicken to thoroughly coat.
- Place the chicken tenders on the prepared baking sheet. Bake for 20 to 30 minutes, turning halfway through cooking, until golden brown and cooked through.
- While the chicken tenders are baking, make the dipping sauce by whisking together the mayonnaise, ketchup, Worcestershire sauce and garlic salt.
- Serve the chicken tenders warm with dipping sauce on the side.
If you have a cooling rack (like one used for cooling cookies), placing it on top of the baking sheet will help air to circulate on all sides of the chicken tenders, rendering them extra crispy.
More chicken recipes
Lemon and oregano chicken fillets
Grilled Greek chicken pitas with simple tzatziki sauce
Easy orange chicken noodle stir-fry